Elim Cashew Bechamel Sauce

Makes around 3 cups


  • 2 cups raw cashews
  • 5 cups warm water
  • 10 cm leek stalk
  • 2 cloves garlic
  • 1 cup bamboo shoots, drained
  • 1 tsp iodised salt
  • 1 to 1 1/2 cups cooled, premade Elim vegetable stock


  • Soak the raw cashews in the warm water for at least 4 hours before preparing the rest of the sauce.
  • If you do not have your stock pre-made, you have time to make it while the cashews soak. You can click on the coloured ‘Elim vege stock’ words above to take you to the link. 


When you are ready to make the sauce
  • Drain the cashews and throw away the water
  • Chop the leek
  • Heat a saucepan, add the oil and saute the leek for about 5 minutes
  • Add the crushed garlic, salt and bamboo shoots and stir fry for 2-3 minutes more
  • Place the leek mix, cashews and half the stock into a blender and puree the mixture
  • Continue to add the stock gradually until you have your desired consistency

To Serve:

Use in place of white sauce in your recipes

Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

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